How To Make Cool Ranch Tofu Scramble
I realize it’s been a hot minute since I posted, so apologies for that. I’ve been in the throes of something called NaNoWriMo, so it’s safe to say that my brain has been soup since November 1st (but hey, soup is good).
Today’s recipe is a new spin on an old classic. Tofu scramble has long been hailed as a vegan breakfast staple; hey, it’s got protein, it’s a cinch to whip up, and it somewhat resembles that not-so-vegan classic known as scrambled eggs.
I like to prepare mine a little differently–less mushy scramble, more crispy bites of tofu goodness. Not that I’m knocking the more scramble-ish preparation if that’s your jam. It’s just that crispy food=taste good.
The idea for this compilation of spices came from a blog post I read back in the day (read: in the era of 2015 or so) about a recipe for “cool ranch” oven fries. The spice mix became a new fave of mine, and I began thinking of what other applications it could be used for. More recently, I attempted to make Cool Ranch Tofu Scramble–and succeeded.
The original recipe that inspired mine did not use dill or parsley, if my memory serves me right. But I thought it added to the ranch flavor that we’re going for here. If either of those spices don’t suit your fancy, feel free to leave them out. Season to your own palate, I always say!
Cool Ranch Tofu Scramble
Equipment
- Rimmed baking sheet
- Parchment paper
Ingredients
- 1 16 oz package firm tofu drained
- 1 small bell pepper, any color chopped
- 1 small yellow onion chopped
- 1 tbsp oil such as olive or canola
- 1 tbsp nutritional yeast
- 1 tbsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried dill
- 1 tsp dried parsley
- salt and pepper to taste
Instructions
- Line a rimmed baking sheet with parchment paper. Chop drained tofu into cubes about 1/4-1/2 inch square, then arrange in a single layer on your lined baking sheet. Broil on high for 20-25 minutes (or until slightly golden), flipping once halfway through. Keep an eye on it in the last 5 minutes of cooking to ensure it doesn't burn.
- Heat a large skillet on medium heat with 1 tbsp oil. Add chopped pepper and onion and saute, stirring occasionally, until the veggies start to get some color (10-15 minutes).
- Remove skillet from heat and stir in broiled tofu cubes. Add the nutritional yeast, garlic powder, smoked paprika, cumin, dill, and parsley. Season to taste with salt and pepper. Done, and delicious!
- Serve it as-is, or put it on an English muffin for an awesome breakfast sandwich. You could also put some in your favorite tortilla with some vegan cheese for a breakfast wrap.
Thanks for reading! I hope this post finds you well, and that you give this recipe a try. Until next time, peace 🙂